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Christmas Jello Poke Cake

Christmas Jello poke cake is a soft, fluffy vanilla cake filled with cherry and lime gelatin for colorful red and green stripes. Chill it until set, then finish with a smooth layer of whipped topping.
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Prep Time 20 minutes
Cook Time 35 minutes
cooling and chilling 3 hours 10 minutes
Total Time 4 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Bake the cake
  • 2.5 cups all-purpose flour
  • 2.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1.75 cups granulated sugar
  • 4 egg whites large, at room temperature
  • 2 tsp vanilla extract
  • 1 cup whole milk at room temperature
For the gelatin
  • 1 box (3 oz) cherry gelatin
  • 1 box (3 oz) lime gelatin
  • 2 cups boiling water divided
For the topping
  • 1 tub (8 oz) whipped topping frozen, thawed

Equipment

  • 1 9x13-inch baking pan
  • 1 electric mixer

Method
 

Bake the cake
  1. Preheat the oven to 350°F.
  2. Grease a 9x13-inch baking pan.
  3. Whisk the all-purpose flour, baking powder, and salt together in a medium bowl.
  4. Beat the softened unsalted butter with an electric mixer on medium speed until creamy, about 1 minute; gradually beat in the granulated sugar and continue for 3 to 4 minutes, until pale and fluffy.
  5. Beat in the egg whites one at a time, then beat in the vanilla extract, scraping down the bowl as needed.
  6. With the mixer on low, add the flour mixture in three additions, alternating with the whole milk in two additions, beginning and ending with the flour mixture; mix just until combined.
  7. Spread the batter in the prepared pan.
  8. Bake for 30 to 35 minutes, until the top springs back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Fill and chill the cake
  1. Cool the cake in the pan for 10 minutes.
  2. Poke 40 to 50 holes about 1 inch apart, reaching nearly to the bottom, with the handle of a wooden spoon.
  3. In a heatproof bowl, stir the cherry gelatin into 1 cup of the boiling water until fully dissolved.
  4. In a separate heatproof bowl, stir the lime gelatin into the remaining 1 cup of boiling water until fully dissolved.
  5. Slowly spoon the cherry gelatin into every other hole and the lime gelatin into the remaining holes, using all of both mixtures.
  6. Refrigerate the cake uncovered for at least 3 hours, until the gelatin is set and the cake is thoroughly chilled.
Top the cake
  1. Spread the thawed whipped topping evenly over the chilled cake.

Notes

For clean, even holes, use the handle of a wooden spoon and avoid poking all the way through the cake. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a dairy-free variation, use plant-based butter, milk, and whipped topping.